125 ml Balsamic Vinegar M 20 ml soy sauce 1 tbsp. curry 1 pinch ground ginger 1 pinch cayenne pepper
Instructions
125 ml Balsamic Vinegar M mix with 20 ml soy sauce 1 tbsp. curry and 1 pinch ground ginger and 1 pinch cayenne pepper and About 30 minutes before the meat is done, baste the pig or duck in the oven with the marinade so that the skin will nicely brown.
